Effect of cooking processes on tilapia aroma and potential umami perception
(2022)
Journal Article
Zhang, D., Ayed, C., Fisk, I. D., & Liu, Y. (2022). Effect of cooking processes on tilapia aroma and potential umami perception. Food Science and Human Wellness, 12(1), 35-44. https://doi.org/10.1016/j.fshw.2022.07.016
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-hea... Read More about Effect of cooking processes on tilapia aroma and potential umami perception.